Filet of trout with celeriac, apple

  • Main course
  • 4 Persons
  • 90 min


  • 250 grams of lightly smoked filet of trout
  • 4 tablespoons of peeled celeriac, in cubes or thin strips
  • 4 tablespoons of mayonnaise (preferably homemade)
  • 4 tablespoons of peeled tangy apple, cubed
  • 6 tablespoons of La Trappe PUUR
  • 1 tablespoon of finely chopped parsley
  • 8 to 10 small, baked pastry casings (or more), ready-made
  • Freshly grounded pepper and salt to taste

6 tablespoons La Trappe PUUR (4,7%)

More about La Trappe PUUR (4,7%)


  • Remove any bones from the lightly smoked trout with tweezers and slice the trout into pieces.
  • Put in a mixing bowl along with the mayonnaise, celeriac and apple.
  • Stir well, puree with a fork and gradually add the La Trappe PUUR.
  • Add pepper and salt to taste.
  • Put this mixture in the fridge for 1 hour and allow to set.
  • Put the mixture into the pastry casings or on slices of baguette or ciabatta.
  • Garnish with finely chopped parsley. Serve with a chilled glass of La Trappe PUUR.

Recipe from Han Hidalgo